Hazelnut-Espresso Sandwich Cookies Recipe

Name: Hazelnut-Espresso Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1 1/4 cups sugar; 1 egg; 1 egg yolk; 4 teaspoons instant espresso granules; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 cup finely ground hazelnuts; FILLING; 1 cup heavy whipping cream; 1 1/4 cups milk chocolate chips; 1 3/4 cups semi-sweet chocolate chips, divided

Servings: persons

1 cup butter, softened
1 1/4 cups sugar
1 egg
1 egg yolk
4 teaspoons instant espresso granules
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup finely ground hazelnuts
FILLING
1 cup heavy whipping cream
1 1/4 cups milk chocolate chips
1 3/4 cups semi-sweet chocolate chips, divided

1
In large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla.
2
Combine flour, salt and baking powder; gradually add to creamed mixture mixing well. Stir in hazelnuts.
3
Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
4
On a lightly floured surface, roll out one portion of dough to 1/8 inch thickness. Cut with a floured 1 1/2 inch cookie cutter; place 1/2 inch apart on ungreased baking sheet. Repeat with remaining dough.
5
Bake at 375* for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
6
FOR FILLING: in small saucepan, bring cream to boil. Remove from heat; stir in milk chocolate chips and 3/4 cup semi sweet chocolate chips until melted. Transfer to a bowl and refrigerate for 1 1/2 hours or until filling reaches spreading consistency, stirring occasionally.
7
Spread filling over the bottom of half of the cookies; top with remaining cookies. Melt remaining semisweet chocolate chips; drizzle over cookies.
8
Let stand until set. Store in an airtight container in refrigerator.

1902

kcal

Calories

113

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup butter, softened, 1 1/4 cups sugar, 1 egg, 1 egg yolk, and more.

Yes, Hazelnut-Espresso Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut-Espresso Sandwich Cookies

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